Ingredients
The following ingredients have 4 Servings
- 4 chicken breasts (about 1-1/2 lbs), pounded to an even thickness
- sea salt and freshly ground black pepper, to taste
- 1 Tbsp olive oil, avocado oil, or unrefined coconut oil
- 1 sweet onion, thinly diced or sliced
- 3 fresh garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp chili flakes, or to taste
- 1 pint fresh cherry tomatoes
- 3 small zucchini, sliced into 1/2 inch thick
- 2 cups fresh organic corn kernels, cut from the cob
- 1 cup canned organic coconut milk
- 3 green onions, thinly sliced
Instruction
- Heat your oil in a large skillet, over medium heat. Add in the chicken, season with sea salt and pepper and sear until golden brown, about 5 minutes per side.
- Remove chicken from the skillet and set aside.
- In the same skillet, add in your onion, and saute for about 3 minutes, then add in the garlic and continue sautéing for just another minute or so.
- Stir in the corn, zucchini, and all seasonings. Cook stirring ocassionaly for about 5 minutes more, until veggies are tender-crisp.
- Add in coconut milk and give it all a good stir.
- Return your cooked chicken back to the skillet nestling it into your sauce and veggies.
- Stir in tomatoes.
- Simmer until your sauce reduces slightly, the chicken is heated through, and tomatoes just begin to burst, about 5 minutes.
- I sliced my chicken breasts against the grain - just for looks, and serving convince. You may serve them whole.
- Garnish with green onions and enjoy!
